(always subject to change)
Soup:
Chicken Jambalaya (GF)
Diced Chicken, Andouille Sausage, Peppers, Onions, Tomatoes, and Rice in a Chicken Broth.
Salads:
House
Mixed Greens, Shredded Carrots, Cucumbers, and Tomatoes.
Choice of Dressing: Ranch, Honey Mustard, Balsamic Vinaigrette, or Blue Cheese.
Caesar
Fresh cut Romaine Lettuce with Caesar Dressing.
Topped with Croutons and Shredded Parmesan Cheese.
Entrées:
Caribbean Marinated Skirt Steak (GF)
Skirt Steak marinated with Pineapple Compound Butter.
Served with Roasted Potatoes and Key West Vegetables.*
“Margarita” Chicken (GF)
Baked Chicken topped with Fresh Mozzarella Cheese and Tomatoes, drizzled with fresh Basil Peso.
Served with Roasted Potatoes and Key West Vegetables.*
Glazed Orange Roughy (GF)
Orange Roughy in an Orange, Ginger Glaze.
Served with Mango Rice and Key West Vegetables.*
Jerk Seasoned Pasta (V)
Pasta in a light Cream Pepper Sauce, topped with Queso Fresco.
Served with Garlic Toast.
Breaded Chicken Fingers
Served with Roasted Potatoes, Key West Vegetables,* and Honey Mustard Dipping Sauce.
*Key West Vegetables – seasoned Orange and Yellow Carrots, mixed with Green Beans and Red Peppers.
Desserts:
Key Lime Créme Pie
Key Lime Mousse on a Graham Cracker crust, topped with Whipped Cream and Toasted Coconut.
Garnished with a fresh Lime slice.
Vanilla Brulée Cheesecake
Vanilla Cheesecake with Pomegranate Sauce.
Served with Whipped Cream, Pomegranate Seeds, and fresh Mint.
Rich Chocolate Thunder Cake
Three layers of Chocolate Cake covered in Chocolate Fudge Icing and chunks of Chocolate.
Served with Whipped Cream, fresh Mint, and a drizzle of Chocolate Ganache.